Gluten Free and Vegan Churros Recipe

While preparing the other ingredients, preheat your Frying Oil in a deep pot (cast iron is best) to 375 degrees F. It is crucial to the recipe that you maintain 375 degrees throughout the frying process.  This may mean waiting a couple of minutes in between batches to make sure the oil returns to the correct frying temp.  Otherwise your Churros will be soggy. In a medium pot, add Water, Butter, Brown Sugar, Vanilla & Salt - Whisk to combine & Bring to just boiling over Medium Heat. Remove from heat as soon as bubble begin breaking the surface. Add Flour to Boiling Mixture & stir well with Spatula until mixture starts to smooth out. Add Aquafaba to Mixture until well incorporated & Churro Batter is smooth (no lumps).  If you're using regular eggs, wait 10 minutes before adding the eggs to the mixture - otherwise your eggs will cook before they mix. While Churro Batter is cooling & Oil is Preheating, prepare your Sugar Coating by combining Sugar & Cinnamon in a plate or bowl. Then set-aside for later. Scoop Churro Batter into your Piping Bag fitted with a large 1B Star Tip. When Oil has fully preheated to 375 degrees, begin piping 6" Churro strips directly into the oil. Use the blunt end of a knife to cut the batter from the tip.  Only fry 4-5 Churros at one time. Allow Churros to fry 1 minute before gently flipping.  If the Churros stick to each other, that's ok, let them be & you can separate them after frying. Continue to fry for a combined total of 4-5 minutes until golden brown. Remove Churros from oil & place on paper-towel lined cooling rack to drain & cool. While Churros are still warm, toss them into the Sugar Cinnamon Mixture & coat them well. Churros are best served warm right away.